Thai food is often steamed, quickly stir-fried, or grilled and such cooking methods, plus the use of fresh ingredients, make it unusually healthy. While the cooking process tends to be relatively brief, with a minimum of complications, preparation. Some dishes may require considerable time and effort. Generally this involve peeling and chopping the various ingredients, as well as, blending them with a mortar and pestle.

Cooking:
Clean shrimp and take out the shell, leave out the tail(if you like); devine
and half cut the back; mix with cilantro, pepper, thin soy sauce and finely
chopped garlic leave for 15 minutes; take one shrimp and wrap with wonton
skin leave the tail out; fry in medium heat oil and take out; serve with
sweet chili sauce.

Cooking:
1. Clean chicken thoroughly inside and outside, leave it dry for few minutes.
2. Mash and mix pepper, garlic, salt and curry powder in mortar,
then apply all over chicken both inside and outside, leave it for 15 minutes.
3. Put chicken in oven with 400 degree F, for 30-45 minute or until it
completely cooked and then take out.
4. Serve with Sweet chili sauce.

Cooking:
1. Wash duck thoroughly, and dry it.
2. Mix 1 spoon of salt and 1 spoon of pepper, apply all over duck both
inside and outside.
3. Baked at 400 degree F for 10 minutes and then take out to apply black
soy sauce all over and put back until it cooked.
4. Mix the rest of ingredients and put on the stove and pour over duck.
Serve with tomato.

Cooking
;
To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend
sugar, vinegar, soy sauce and tamarind pulp. (Or you can purchase Pad
Thai Sauce)
To make Pad Thai: Soak rice noodles in cold water until soft; drain. In
a large skillet or wok over medium heat, warm oil and add garlic and eggs;
scramble the eggs. Add tofu and stir until well mixed; add noodles and
stir until cooked.
Stir in Pad Thai sauce, 3/4 tablespoons sugar and 1/2 teaspoons salt.
Stir in peanuts and ground radish. Remove from heat and add chives and
paprika.
Serve with lime and bean sprouts on the side.

Cooking:
Heat the oil in the wok; when it is hot, fry the egg, chicken, onion, shrimp (optional) until they are cooked. Turn the heat to low, while adding the rice, pineapple chunks, cashew nuts, curry powder, raisins, oyster sauce, soy sauce, and sugar. Turn to medium-high heat and stir fry all together until they are fully mixed. Continue to stir fry rice and others to avoid sticking.

Scoop the fried rice from the wok, garnish with cilantro, tomato and cucumber on the side.

Cooking:
Heat the oil in the wok; when it is hot, fry the egg, shrimp, onion until they are cooked. Turn the heat to low, while adding the rice, oyster sauce, soy sauce, sugar and white ground pepper. Turn to medium-high heat and stir fry all together until they are fully mixed. Continue to stir fry rice and others to avoid sticking.

Scoop the fried rice from the wok, garnish with cilantro and green onion; tomato and cucumber on the side.

Cooking:
Cook rice in a pot with about 8 cups of water until it done; put prepared
shrimp(without shell) in boiling rice and add preserved cabbage and fish
sauce to taste; take out from stove; top with finely chopped green onion,
fried garlic and pepper when serving.

Cooking:
1. Clean all shell fish thoroughly, vertically cut squid in half.
2. Put all shell fish on the grill, use medium heat.
3. Watch until each one is done, take it out.
4. Serve with seafood sauce, Add more chili to taste.

Cooking:
Deep fried fish until golden brown crispy; take out and put it aside.
Prepare the chili sauce; mix 1 pack of seafood chili sauce with 1 cup of
water; bring to a boil; stir constantly until it thickened; pour over the
fish. Ready to server.

Cooking:
1. Clean beef and slice into 2 big pieces.
2. Grill until medium cook and slice into small pieces.
3. Mix with all ingredients , garnish with mint leaves and green onion.
4. Serve with fresh vegetable like cabbage and warm steamed sticky
rice is recommended. If you want some spicy taste, add Thai chili. Note : If you selected Tofu, mix all those ingredients, pour on top
of tofu.

Cooking:
1. Slice pork into thin pieces.
2. Marinate pork with all ingredients and only half of coconut cream for
30 minutes.
3. Put on the grill at medium heat, apply the rest of coconut cream while
grilling, until it done.
4. Served with sauce of your choice.

Cooking:
Boil coconut cream about 1 cup with green chili paste in a pot until showing
oily topping; add meat and stir well around until done; add the rest of
coconut milk into the pot for boiling; add fish sauce, sugar to taste and
also vegetable; let it boil and taste until it done; add basil and diagonally
sliced red and green chili; take out and ready to serve with steamed rice.

Cooking:
Dividing fish into two parts; put one part in a boiling pot until it cooked;
take out and debone; crush the cooked fish in a mortar mix well with kang
som curry paste; take out and dilute with some water in a boiling pot let
it boil, add vegetable and the remaining part of the fish into the soup;
add tamarind, fish sauce and taste(it should taste a little bit sour); let
it boil until it done and ready to serve with steamed rice.

Cooking:
Cooking: Boil coconut cream about 1 cup with panang curry paste in a pot
until showing oily topping; add meat and stir well around until it done;
add the rest of coconut milk into the pot for boiling; add fish sauce, sugar
to taste; let it boil for a while until a little thick and it done; add
shredded kaffir lime leaves and diagonally sliced red and chili; take out
and ready to serve with steamed rice.

Cooking:
Boil coconut cream about 1 cup with red chili paste in a pot until showing
oily topping; add meat and stir well around until done; add the rest of
coconut milk into the pot for boiling; add fish sauce, sugar to taste and
also vegetable; let it boil and taste until it done; add basil and diagonally
sliced red chili; take out and ready to serve with steamed rice.
(For use of catfish meat, use rhizome
for the tasty aroma)